Vegan Shepherd's Pie

Peel, chop, and boil the potatoes about 15 minutes until tender; drain and mash with vegan butter, plant milk, nutmeg, salt, and pepper. 2. Saute the onion, garlic, carrot, celery, and spices in oil about 3 minutes. 3. Add the tomato paste, soy sauce, and balsamic vinegar and stir. 4. Add the lentils, corn, and peas, pour in the wine and stock, and simmer 5-7 minutes until slightly reduced. 5. Preheat the oven to 390 degrees F. 6. Spoon the lentil mixture into a baking dish, spread the mashed potatoes evenly on top. 7. Bake about 15 minutes, then broil briefly until golden. 8. Garnish with fresh herbs.